Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2001-08

AUTHORS

Carlos Calvo, Ana Salvador, Susana M. Fiszman

ABSTRACT

A study was made of the influence of colour concentration on the perception of flavour, sweetness and colour intensity, and also of opinions about colour suitability, in yoghurts with strawberry, lemon, fruit of the forest and orange flavours. The results indicated that, even with the same content of each fruit flavour and sugar, the greater the concentration of colourant, the greater was the intensity of taste perceived by the assessors in yoghurts with strawberry, orange and fruit of the forest flavours. With regard to perception of sweetness, only in the yoghurts with fruit of the forest flavour was it found that the greater the concentration of colourant, the greater was the sensation of sweetness.In the range of colourant concentrations studied for the four flavours, it was found that the colour considered most suitable corresponded to the yoghurts with intermediate colourant concentrations and that, for the four flavours studied, the greater the concentration of colourant, the greater was the sensation of intensity of colour. More... »

PAGES

99-103

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170100359

DOI

http://dx.doi.org/10.1007/s002170100359

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1018592128


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1701", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Psychology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/17", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Psychology and Cognitive Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos", 
          "id": "https://www.grid.ac/institutes/grid.419051.8", 
          "name": [
            "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjasot, Valencia, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Calvo", 
        "givenName": "Carlos", 
        "id": "sg:person.012377724663.84", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012377724663.84"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos", 
          "id": "https://www.grid.ac/institutes/grid.419051.8", 
          "name": [
            "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjasot, Valencia, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Salvador", 
        "givenName": "Ana", 
        "id": "sg:person.0754500133.86", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0754500133.86"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos", 
          "id": "https://www.grid.ac/institutes/grid.419051.8", 
          "name": [
            "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjasot, Valencia, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Fiszman", 
        "givenName": "Susana M.", 
        "id": "sg:person.0657337704.11", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0657337704.11"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/978-1-4615-2123-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034206256", 
          "https://doi.org/10.1007/978-1-4615-2123-5"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-1-4615-2123-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034206256", 
          "https://doi.org/10.1007/978-1-4615-2123-5"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2001-08", 
    "datePublishedReg": "2001-08-01", 
    "description": "A study was made of the influence of colour concentration on the perception of flavour, sweetness and colour intensity, and also of opinions about colour suitability, in yoghurts with strawberry, lemon, fruit of the forest and orange flavours. The results indicated that, even with the same content of each fruit flavour and sugar, the greater the concentration of colourant, the greater was the intensity of taste perceived by the assessors in yoghurts with strawberry, orange and fruit of the forest flavours. With regard to perception of sweetness, only in the yoghurts with fruit of the forest flavour was it found that the greater the concentration of colourant, the greater was the sensation of sweetness.In the range of colourant concentrations studied for the four flavours, it was found that the colour considered most suitable corresponded to the yoghurts with intermediate colourant concentrations and that, for the four flavours studied, the greater the concentration of colourant, the greater was the sensation of intensity of colour.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s002170100359", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "213"
      }
    ], 
    "name": "Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts", 
    "pagination": "99-103", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "589536e1de48d14fd2f15a19903e98d1170d526addda8e6bd766c0d6d05aaa5d"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s002170100359"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1018592128"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s002170100359", 
      "https://app.dimensions.ai/details/publication/pub.1018592128"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T20:47", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8684_00000512.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs002170100359"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s002170100359'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s002170100359'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s002170100359'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s002170100359'


 

This table displays all metadata directly associated to this object as RDF triples.

79 TRIPLES      21 PREDICATES      28 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s002170100359 schema:about anzsrc-for:17
2 anzsrc-for:1701
3 schema:author N4c9435f517e34bdbbfd134e616e9db9b
4 schema:citation sg:pub.10.1007/978-1-4615-2123-5
5 schema:datePublished 2001-08
6 schema:datePublishedReg 2001-08-01
7 schema:description A study was made of the influence of colour concentration on the perception of flavour, sweetness and colour intensity, and also of opinions about colour suitability, in yoghurts with strawberry, lemon, fruit of the forest and orange flavours. The results indicated that, even with the same content of each fruit flavour and sugar, the greater the concentration of colourant, the greater was the intensity of taste perceived by the assessors in yoghurts with strawberry, orange and fruit of the forest flavours. With regard to perception of sweetness, only in the yoghurts with fruit of the forest flavour was it found that the greater the concentration of colourant, the greater was the sensation of sweetness.In the range of colourant concentrations studied for the four flavours, it was found that the colour considered most suitable corresponded to the yoghurts with intermediate colourant concentrations and that, for the four flavours studied, the greater the concentration of colourant, the greater was the sensation of intensity of colour.
8 schema:genre research_article
9 schema:inLanguage en
10 schema:isAccessibleForFree false
11 schema:isPartOf Nc6aa1a60d0a94fd7889a93417aa47c83
12 Nf9bafbeafb9e4a1e841ad1bfca37b36b
13 sg:journal.1312167
14 schema:name Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts
15 schema:pagination 99-103
16 schema:productId N336aa75554d944ecaec81e871ce90717
17 N667928d968e34fd3911862903212e9be
18 Ne5d8fea57c01420b857880a872708c3a
19 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018592128
20 https://doi.org/10.1007/s002170100359
21 schema:sdDatePublished 2019-04-10T20:47
22 schema:sdLicense https://scigraph.springernature.com/explorer/license/
23 schema:sdPublisher Nf84e1ce5e8ba4a2f9aadea1e74cb3d2f
24 schema:url http://link.springer.com/10.1007%2Fs002170100359
25 sgo:license sg:explorer/license/
26 sgo:sdDataset articles
27 rdf:type schema:ScholarlyArticle
28 N336aa75554d944ecaec81e871ce90717 schema:name dimensions_id
29 schema:value pub.1018592128
30 rdf:type schema:PropertyValue
31 N4c9435f517e34bdbbfd134e616e9db9b rdf:first sg:person.012377724663.84
32 rdf:rest N6e85da77927d4ac48ddfeebd61a75b5c
33 N667928d968e34fd3911862903212e9be schema:name readcube_id
34 schema:value 589536e1de48d14fd2f15a19903e98d1170d526addda8e6bd766c0d6d05aaa5d
35 rdf:type schema:PropertyValue
36 N6e85da77927d4ac48ddfeebd61a75b5c rdf:first sg:person.0754500133.86
37 rdf:rest N8b585bf9a7aa4653b882d2d9532c0c88
38 N8b585bf9a7aa4653b882d2d9532c0c88 rdf:first sg:person.0657337704.11
39 rdf:rest rdf:nil
40 Nc6aa1a60d0a94fd7889a93417aa47c83 schema:issueNumber 2
41 rdf:type schema:PublicationIssue
42 Ne5d8fea57c01420b857880a872708c3a schema:name doi
43 schema:value 10.1007/s002170100359
44 rdf:type schema:PropertyValue
45 Nf84e1ce5e8ba4a2f9aadea1e74cb3d2f schema:name Springer Nature - SN SciGraph project
46 rdf:type schema:Organization
47 Nf9bafbeafb9e4a1e841ad1bfca37b36b schema:volumeNumber 213
48 rdf:type schema:PublicationVolume
49 anzsrc-for:17 schema:inDefinedTermSet anzsrc-for:
50 schema:name Psychology and Cognitive Sciences
51 rdf:type schema:DefinedTerm
52 anzsrc-for:1701 schema:inDefinedTermSet anzsrc-for:
53 schema:name Psychology
54 rdf:type schema:DefinedTerm
55 sg:journal.1312167 schema:issn 0044-3026
56 1438-2385
57 schema:name European Food Research and Technology
58 rdf:type schema:Periodical
59 sg:person.012377724663.84 schema:affiliation https://www.grid.ac/institutes/grid.419051.8
60 schema:familyName Calvo
61 schema:givenName Carlos
62 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012377724663.84
63 rdf:type schema:Person
64 sg:person.0657337704.11 schema:affiliation https://www.grid.ac/institutes/grid.419051.8
65 schema:familyName Fiszman
66 schema:givenName Susana M.
67 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0657337704.11
68 rdf:type schema:Person
69 sg:person.0754500133.86 schema:affiliation https://www.grid.ac/institutes/grid.419051.8
70 schema:familyName Salvador
71 schema:givenName Ana
72 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0754500133.86
73 rdf:type schema:Person
74 sg:pub.10.1007/978-1-4615-2123-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034206256
75 https://doi.org/10.1007/978-1-4615-2123-5
76 rdf:type schema:CreativeWork
77 https://www.grid.ac/institutes/grid.419051.8 schema:alternateName Instituto de Agroquímica y Tecnología de Alimentos
78 schema:name Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjasot, Valencia, Spain
79 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...